The seafood salad with squid is a budget-friendly and quick alternative to the traditional octopus salad.
Contrary to popular belief, squids are not less tender than calamari but crunchier; moreover, this misconception makes them much more affordable.
Today, we prepare the squid salad with fresh and crunchy vegetables that enhance the flavor.
A versatile recipe to enjoy with family that can become an elegant appetizer or a refined main course to serve during holidays and special occasions.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- squid (grams according to dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch dried red chili (coarsely chopped)
- to taste chopped parsley
- to taste lemon juice
- 1 drizzle extra virgin olive oil (raw)
- fennel
Suggested Tools
- Knife
- Cutting Board
Preparation
Cleaning the Squid
I recommend purchasing pre-cleaned squid from your trusted fishmonger.
Otherwise, proceed to clean the squid.
You will need:
– knife;
– cutting board;
– scissors.HOW TO CLEAN WHOLE SQUID
– pull the head: the innards and ink sac will come out too;
– remove the cartilage;
– remove the skin;
– cut the head just above the eyes;
– extract the beak from the tentacles;
– rinse sac thoroughly – inside and out – and the tentacles.
With this method, you’ll get whole sacs that you can cook whole or cut into rings.HOW TO CLEAN OPEN SQUID
– lay the squid on a cutting board;
– use scissors to open the sac vertically;
– extract innards, ink sac, head, and tentacles in one piece;
– remove the cartilage;
– remove the skin;
– cut the head just above the eyes;
– extract the beak from the tentacles;
– rinse sac and tentacles thoroughly.
This method, suitable even for beginners, will result in open sacs that you can cook whole or cut into chunks, not rings.
Remove the squid from the fridge at least half an hour before cooking.
Boiled Squid
In a pot, bring plenty of salted water to a boil and add the squid, cut into rings or chunks.
Let it cook for 10 minutes.
Drain the squid, cool it under running water, and let it drain well.In a bowl, season with:
– a pinch of salt;
– a pinch of pepper;
– a pinch of coarsely chopped red chili;
– chopped parsley;
– lemon juice;
– a drizzle of extra virgin olive oil.Add the vegetables.
I added chopped fennel.
You can prepare the classic version with chopped carrots and celery.Plate it up.
Your seafood salad with squid and vegetables is ready.
Enjoy your meal!
Storage, Tips, and Variations
As an alternative to squid, you can use calamari.
The squid salad can be stored in the fridge in an airtight container for one day.
If you want to prepare it in advance, store the boiled squid without dressing for up to 2 days and add vegetables and oil only before serving.
For a more flavorful variant, add capers and olives.
It’s perfect to take out, in a thermal container or cooler bag.
FAQ (Questions and Answers)
Shellfish and Cholesterol
In our dietary plan, calamari and squid, octopus, and cuttlefish are among the foods recommended to be consumed occasionally.
Even though they are lean meats, they are a source of cholesterol intake which needs to be limited.
Nutritional guidelines recommend a dietary cholesterol intake of less than 300 mg per day, a limit that can decrease to 200 mg per day in the presence of hypercholesterolemia and hyperglycemia.
